Everybody loves enchiladas. Now you can enjoy this Mexican classic in the form of a delicious hamburger casserole.
INGREDIENTS
2-lbs. grass-fed 90% lean ground beef. 4-tortillas. 1-onion, diced. 1-can black beans – rinsed and drained. 1-can cream of mushroom soup. 1-can diced tomatoes and green chilies. 1-cup cheddar cheese – grated. 2-teaspoons ground cumin. 2- tablespoons red chili powder. ½-teaspoon Himalayan pink salt.
METHOD
Place a cast-iron skillet over medium-high heat. Add the oil. When shimmering, add the beef and the onions – cook until the onions turn soft and the meat is no longer pink. Drain the fluid from the skillet and add the beans, along with the cumin, chili powder, and salt.
Transfer the contents of the skillet to a 13×9-inch pre-greased baking tin. Place tortillas on top of the casserole and pour the soup along with the tomatoes over the top. Bake in the oven at 350F for 30-minutes until warmed through.
